Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Cream cheese. Butter. Milk. Pour into the container and melt in boiling water

3. 

   Step3:Add 3 yolks in 3 times and sti

4. 

   Step4:Add half of low gluten flour and corn starch for the first time. Stir until there is no granule

5. 

   Step5:Add the remaining low gluten flour and corn starch for the second time and stir until there is no granule

6. 

   Step6:Mixed flour paste. Refrigerate for half an hour. This is to prevent big cracks

7. 

   Step7:Production of egg white - 3 chicken albumen to break up. Drop in 2 drops of white vinegar. Beat for 45 seconds in the first gear of electric egg beater. It can be seen that the volume of albumen becomes larger and big bubbles appear

8. 

   Step8:Add 20 grams of white sugar. First speed electric play for 45 seconds. The protein turns white. The volume increases. The bubble becomes smaller

9. 

   Step9:Continue to add 20 grams of white sugar. First gear electric play for 45 seconds. The protein turns white. The volume increases. The bubble becomes smaller

10. 

    Step10:Add the last 20 grams of sugar.1 file for 60 seconds. The protein is white. The foam is fine. There is a texture

11. 

    Step11:It can be seen that the small triangular tip of eagle beak type is pointed. It means that the wet property is successfully removed. The protein has been removed. It's ready for use

12. 

    Step12:Pour half of the beaten protein into the flour paste of step 6. Stir up and down (avoid circling

13. 

    Step13:Pour the cheese paste from step 12 into the remaining batter and continue to stir up and down (avoid circling

14. 

    Step14:Stir until there is no granule. The baked cake tastes delicate and dense

15. 

    Step15:Prepare a large baking pan. Pour in cold wate

16. 

    Step16:Prepare oval mold for light chees

17. 

    Step17:Cut a piece of oval oiled paper. Put it into the mold (for the convenience of demoulding). Put it into the large baking tray with cold water. Prepare the cake by water bath baking. Pour the cheese paste in step 14 into the oval mold. It's ok if it's 80% full

18. 

    Step18:Heat up and down the oven at 170 ℃ for 60 minute

19. 

    Step19:Do not take it out immediately after baking. Leave it in the oven and cool it naturally before taking it out. Prevent rough cracks

20. 

    Step20:Serve on a plate. It can be eaten after cooling at room temperature (hot food method), or refrigerated for more than 1 hour (cold food method)

21. 

    Step21:Let's have a slice. The cake is well organized and tastes sweet and soft

22. 

    Step22:It's cold. You can move quickly if you like baking